This article is about the Japanese dish. For the elongated fishball street-food dish known in some parts of the Philippines as "tempura", seeNgo hiang.
A lightbatter is made of iced water,eggs,[2] and softwheat flour (cake,[3] pastry[4] or all-purpose flour[2]). Sometimesbaking soda[5] orbaking powder is added to make the batter light.[5] Usingsparkling water in place of plain water[6] has a similar effect. Tempura batter is traditionally mixed in small batches usingchopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheatgluten, which causes the flour mixture to become soft and dough-like when fried.
Specially formulated tempura flour is available in supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.[7]
Tempura does not use breadcrumbs (panko) in the coating.[8] Deep-fried foods that are coated with breadcrumbs are calledfurai,[9] Japanese-invented Western-style deep-fried foods, such astonkatsu orebi furai (fried prawn).[9]
Noseasonings or salt are added to the batter, or the ingredients,[2] except for some recipes recommending rinsing seafood in salt water before preparation.[10]
Thin slices or strips of vegetables or seafood are dipped in the batter, then brieflydeep-fried in hotoil.[2]Vegetable oil[11] orcanola oil are most common; however, tempura was traditionally cooked usingsesame oil.[12] Many specialty shops still use sesame oil ortea seed oil, and it is thought certain compounds in these oils help to produce light, crispier batter.[citation needed]
The finished fry is pale whiteish, thin and fluffy,[13] yet crunchy.[14]
The bits of batter (known astenkasu) are scooped out between batches of tempura so they do not burn and leave a bad flavor in the oil.[2] A small mesh scoop (ami jakushi) is used for this purpose.Tenkasu are often reserved as ingredients in other dishes or as a topping.
Tentsuyu is the most common sauce consumed with tempura.
Cooked pieces of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grateddaikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup in the form of shrimp, shiso leaf, or fritter. The most common sauce istentsuyu sauce (roughly three partsdashi, one partmirin, and one partshōyu). Alternatively, skim tempura may be sprinkled withsea salt before eating. Mixtures ofpowdered green tea and salt oryuzu and salt are also used.[17]Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes includingshrimp orsquid, which are deep fried as small roundfritters.
A tower-shaped kakiage bowl (temdon), a specialty ofŌarai, Ibaraki
Tempura is also used in combination with other foods. When served oversoba (buckwheat noodles), it is calledtempura soba[18] ortensoba. Tempura is also served as adonburi dish where tempura shrimp and vegetables are served oversteamed rice in a bowl (tendon) and on top ofudon soup (tempura udon).
Earlier Japanese deep-fried food was either simply fried without breading or batter or fried with rice flour.[citation needed] However, toward the end of the 16th century, the technique of fritter-cooking with a batter of flour and eggs was acquired inNagasaki by Portuguese missionaries.[20]Peixinhos da horta was a dish often eaten duringLent orEmber days to fulfill thefasting and abstinence rules for Catholics. The word "tempura" originates from theLatin wordtempora, a term referring to these fasting times[21] (Spanish:Témporas).[22] In those days, the ingredients were covered in thick batter containing flour, sugar and sake, and then fried in lard. As the batter already contained seasoning, it was eaten without dipping sauce.[23]
In the early 17th century, around theTokyo Bay area, tempura ingredients and preparation changed as theyatai (food cart) culture gained popularity. Making the best use of fresh seafood while preserving its delicate taste, tempura used only flour, eggs, and water as ingredients, and the batter was not flavored. As the batter was mixed minimally in cold water, it avoided the dough-like stickiness caused by the activation of wheat gluten, resulting in the crispy texture now characteristic of tempura. It became customary to dip tempura quickly in a sauce mixed with grated daikon just before eating it.
Today in Japan, mainstream tempura recipes originate from "Tokyo-style" (also known as “Edo-style“) tempura, invented at the food stalls along the riverside fish market in the Edo period. Tempura became popular largely due to the abundance of seafood. In addition, as oil extraction techniques advanced, cooking oil became cheaper. Serving deep-fried food indoors was prohibited during Edo because tempura oil was a fire hazard in Japanese buildings, which were made of paper and wood. Therefore, tempura gained popularity as fast food eaten at outdoor food stalls. It was skewered and eaten with a dipping sauce. Tempura is considered one of "the Edo Delicacies" along withsoba (buckwheat noodles) andsushi, which were also food stall take-outs.
The modern tempura recipe was first published in 1671 in the cookbook called "料理献立抄". After the Meiji period, tempura was no longer considered a fast-food item but developed as a high-class cuisine.
Look uptempura in Wiktionary, the free dictionary.
The word "tempura", or the technique of dipping fish and vegetables into a batter and frying them, comes from the wordtempora, a Latin word meaning "times", "time period" used by Portuguese missionaries to refer to theLenten period orEmber Days (ad tempora quadragesima), Fridays, and other Christian holy days. Ember Days, orquatuor anni tempora in Latin, refer to holy days when Catholics avoid meat and eat fish or vegetables instead.[24][25] The idea that the word "tempura" may have been derived from thePortuguese nountempero, meaning a condiment or seasoning of any kind, or from the verbtemperar, meaning "to season" is also possible as the Japanese language could easily have assumed the wordtempero as is, without changing any vowels as the Portuguese pronunciation, in this case, is similar to the Japanese.[26] There is still today a dish inPortugal very similar to tempura calledpeixinhos da horta, "garden fishes", which consists of green beans dipped in a batter and fried.
The term "tempura" is thought to have gained popularity in southern Japan; it became widely used to refer to any food prepared using hot oil, including some already existing Japanese foods.[citation needed] Today, particularly in western Japan, the word "tempura" is also commonly used to refer tosatsuma-age, fried surimi fish cake which is made without batter.[27][28]
In Japan,restaurants specializing in tempura are calledtenpura-ya. Many restaurants offer tempura as part of a set meal or abento (lunch box), and it is also a popular ingredient in take-out or convenience storebento boxes. The ingredients and styles of cooking and serving tempura vary greatly throughout the country, with importance placed on using fresh, seasonal ingredients.
Outside Japan (as well as recently in Japan), there are many nontraditional andfusion uses of tempura. Chefs all over the world include tempura dishes on their menus, and a wide variety of different batters and ingredients are used, including nontraditionalbroccoli,zucchini,asparagus andchuchu. More unusual ingredients may includenori slices, dry fruit such asbananas, andice cream (tempura-basedfried ice cream).American restaurants are known to serve tempura in the form of various types of meat, particularly chicken and cheeses, usuallymozzarella.[citation needed] A variation is to usepanko (breadcrumbs), which results in a crisper consistency than tempura batter, although in Japan this would be classified as afurai dish. Tempura (particularly shrimp) is often used as a filling inmakizushi. A more recent variation of tempura sushi has entire pieces of sushi dipped in batter and tempura-fried.
InBangladesh, the blossoms of pumpkins ormarrows are often deep-fried with a gram of rice flour spice mix, creating a Bengali-style tempura known as kumro ful bhaja.
Ebi furai: a Japanese dish of breaded and deep-fried shrimp.
Karaage: a Japanese cooking technique in which various foods – most often chicken, but other meat and fish – are coated with flour and deep-fried in oil.
Kushikatsu: a Japanese dish of breaded and deep-fried skewered meat and vegetables.
Tonkatsu: Japanese breaded and deep-fried pork cutlet.
^"How to distinguish different types of flour".Okinawa Institute of Science and Technology Graduate University – Resource Center (student & faculty support staff). 12 April 2021.Archived from the original on 2021-08-21. Retrieved2021-08-21.
^Nopanko appears in the definition of tempura:"Tempura"天麩羅 テンプラ.DigitalDaijisen (デジタル大辞泉) (in Japanese) (constantly updated ed.). Shogakukan. Retrieved2021-08-16 – via kotobank.jp.(rough translation): 1.[...ingredients] dipped in a batter made of wheat flour, egg, and water, then fried in vegetable oil. Vegetable tempuras are sometimes distinguished and called "shōjin-age." [...]
^ab"Furai (ryouri)"フライ (料理) [Fry (cooking)].Encyclopedia Nipponica web version (in Japanese) (constantly updated ed.). Shogakukan. Archived fromthe original on 2021-04-21. Retrieved2021-08-16 – via kotobank.jp.(rough translation): In Western cuisine, "frying" means to deep-fry or sautee in oils or fats. [...] In Japan, "furai" refers to foods that are dipped in wheat flour, beaten egg, and bread crumbs and then deep-fried, [...]. If the ingredient is meat, it is called "chikin katsuretsu," "pōku katsuretsu (tonkatsu)," etc., respectively.[...]
^Narloch, Leandro (2013). "Samurais".Guia Politicamente Incorreto da História do Mundo (in Portuguese) (1 ed.). São Paulo:Editora Leya. p. 163.ISBN9788580448405.
^LUIS SÁNCHEZ-MOLINÍ (14 April 2013).""El haiku es muy parecido a la seguidilla, algo breve e impactante"".Diario de Sevilla (in Spanish). Retrieved18 September 2021.Témporas are the Christian liturgical cycles corresponding to the end and beginning of the four seasons of the year, consecrated especially to prayer and penance. As is easy to guess, témporas comes from tempus (time) and its plural tempora (times). The typical food in those seasons (in which you could not eat meat) was fried fish, which in Japanese ended up being called tempura
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